APA (7th ed.) Citation

Alves, T., Luís, Â., & Duarte, A. P. (2023). The Effect of Food Processing on the Antioxidant Properties of Ipomoea batatas. Applied Sciences (2076-3417), 13(6), 3723. https://doi.org/10.3390/app13063723

Chicago Style (17th ed.) Citation

Alves, Tiago, Ângelo Luís, and Ana Paula Duarte. "The Effect of Food Processing on the Antioxidant Properties of Ipomoea Batatas." Applied Sciences (2076-3417) 13, no. 6 (2023): 3723. https://doi.org/10.3390/app13063723.

MLA (9th ed.) Citation

Alves, Tiago, et al. "The Effect of Food Processing on the Antioxidant Properties of Ipomoea Batatas." Applied Sciences (2076-3417), vol. 13, no. 6, 2023, p. 3723, https://doi.org/10.3390/app13063723.